I’m trying to find a Guinness-flavored icing and cannot stand anything made with confectioner’s sugar. Do you think the water could be substituted for Guinness in the mousseline or just the flavoring? How about both? I’m grasping at straws here

I would just use guinness for the 3 oz liquor in the mousseline, not for the sugar syrup water. It may burn and turn bitter (or should I say more bitter?). Just out of curiosity, what will you pair this with?

Hi Julie, yeah I am thinking technically speaking the Guinness-for-water idea has some scientific flaws in there somewhere. I’ll cook it down a bit first anyway. I’ll probably just pair it with chocolate of some kind. . .

Well, the icing was okay but not what I had wanted. . . .it needs tweaking! The flavor wasn’t strong enough for me and I didn’t want to add too much liquid. It doesn’t reduce down well enough to a syrup type consistency that I was hoping for. Chocolate is an excellent pairing with Guinness.